Men clothing: -western pants -Ma’awis (kilt) -Western shirts or shawls. Women clothing: -Direh: a long dress -Coantino: a tied cloth over
shoulders and draped
around the waist. -Toob -Hijab and head
scarfs are very common.
Food
Milk from camels, goats and cows is the type of serving they have in nomadic families. For special occasions, they will slaughter aging camels, goats, or sheep. Meat is not a frequent dish. Farmers grow corn, beans, sorghum, millet, squash, and other fruit and vegetables. Rice is one of the popular dishes they serve. Milk, tea, coffee and water are the most popular drinks in Somalia.
Samosa Recipe
Ingredients: 4 large white potatoes, boiled, peeled and mashed 1/2 cup boiled and drained green peas 1 1/2 tsp cumin seeds 1 tsp amchoor(mango powder) 1 tsp red chilli powder 1/2 tsp saunf(fennel)powder 1/2 tsp garam masala powder 1 tablespoon chopped cashewnuts Salt to taste 3 cups maida(all purpose flour) 1/2 cup maida, for rolling out 1 tablespoon heated ghee or oil Oil for deep frying the samosas 1 tablespoon ghee(clarified butter) for the stuffing 1 small bowl of cold water
Preparations: Heat the ghee for the stuffing and add the cumin seeds and cashewnuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside. Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste. Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge , bringing together the watered edges. Seal the watered edges. You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside.
Ethnic Art Somalia has a tradition that has been pass down trough generation and that is poetry and storytelling. Their poetry has been involved in popular songs such as “Heello”. Most of their poetry has to do with Somalia’s history, philosophy, politics, and humans or animals. The most well known recent Somali poems are “Seylici”, “sheik Suufi” and “Sheik Uweys Maxamed” . Also Somalia has performance arts. They have been performing since the late twenties. Their plays have British and Italian colonist involved. One well known play is “Hassan Mumin”.
Culture
Somalia’s Clothing:
Men clothing:
-western pants
-Ma’awis (kilt)
-Western shirts or shawls.
Women clothing:
- Direh: a long dress
- Coantino: a tied cloth over
shoulders and draped
around the waist.
- Toob
-Hijab and head
scarfs are very common.
Food
Milk from camels, goats and cows is the type of serving they have in nomadic families. For special occasions, they will slaughter aging camels, goats, or sheep. Meat is not a frequent dish. Farmers grow corn, beans, sorghum, millet, squash, and other fruit and vegetables. Rice is one of the popular dishes they serve. Milk, tea, coffee and water are the most popular drinks in Somalia.
Samosa Recipe
Ingredients:
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
Preparations:
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.
Ethnic Art
Somalia has a tradition that has been pass down trough generation and that is poetry and storytelling. Their poetry has been involved in popular songs such as “Heello”. Most of their poetry has to do with Somalia’s history, philosophy, politics, and humans or animals. The most well known recent Somali poems are “Seylici”, “sheik Suufi” and “Sheik Uweys Maxamed” . Also Somalia has performance arts. They have been performing since the late twenties. Their plays have British and Italian colonist involved. One well known play is “Hassan Mumin”.
Headrest
Abu Simbel
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